Corn Cream Roll Spring roll sheets stuffed with a creamy corn mixture, rolled and baked This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Mar 2021 in Recipes Veg New Update Main Ingredients Corn kernels, Fresh cream Cuisine Fusion Course Snacks and Starters Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Corn Cream Roll 1 1/2 cups Corn kernels boiled and crushed 3-4 tablespoons Fresh cream 8-12 Spring roll sheets 1 tablespoon Olive oil 1 tablespoon Garlic chopped 1 Medium onion chopped 1 teaspoon Red chilli flakes 1 tablespoon Fresh parsley chopped 1 teaspoon Fresh oregano chopped 1 teaspoon Fresh thyme chopped to taste Salt to taste Black peppercorns crushed 4 Cheese slices for brushi Cornflour slurry Method Heat olive oil in a non-stick pan, add garlic and onion, mix and sauté till the onion turns translucent. Add crushed corn, chilli flakes, parsley, oregano, thyme, salt and crushed peppercorns, mix and cook for 2-3 minutes. Add cream and mix well. Add cheese slices, mix and cook till cheese melts. Remove from heat and set aside to cool. Preheat oven to 180˚ C. Place spring roll sheets on the worktop. Place a portion of corn mixture in the centre of one side of each sheet leaving the edges, brush slurry on edges, fold three sides of the sheet over the corn mixture and roll tightly and seal. Place the rolls on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes. Bring the tray out of the oven, half each roll and arrange them on a serving platter. Serve hot with tomato ketchup. #Black peppercorns #Cheese slices #Corn kernels #Fresh cream #Fresh oregano #Fresh parsley #Fresh thyme #Garlic #Olive oil #Red chilli flakes #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article